Day fourteen

Monday, May 20^th

 

            Today marks that I have one week to finish my cookbook.  This realization was a little stressfull, but good because it has made me go in almost superdrive to get things in order.  I spent the whole day writing up recipes, and feel that got a lot of work done.  As of no I am have writing up my than half of the recipes for the cookbook and olnly have two more dishes to cook.  I finished the Rosemary Rack of Lamb, Country Fried Steak, Orange-Ginger Glazed Cornish Hens, Beef Stir-Fry, Perfect Spaghetti and Meatballs, 20 Minute Maple Glazed Pork Chops, Cedar Plank Salmon, and the Turkey Non Burger recipes.  I ended the day cooking a dish that I plan to use in the cookbook.  The dish was a 2-pound Cowboy Steak.  This thing was massive and took almost an hour to cook, but was delicious and worth he wait.  

Cedar Plank Salmon

I discovered the method of cooking on cedar planks in the fall of 2007 and was amazed on much flavor the wood gave of to the fish, thee taste of.  The smoky flavor the salmon packs in from the cedar couples nicely with the teriyaki marinade and the end result is unbelievable.

3/4 cup light soy sauce

2 tablespoons sugar

2 tablespoons peanut oil

1/2 teaspoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion bottoms

4 (6-ounce) salmon fillets

4 untreated cedar planks

2 teaspoons vegetable oil

Put the soy sauce, sugar, peanut oil, sesame oil, garlic, ginger, and green onions, in a blender and process on low for 1 minute, or until the ingredients are well mixed together.  Transfer half of the sauce to a shallow dish and add the salmon fillets.  Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours.  Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon.  Soak the cedar planks in water for 1 hour.

Preheat a grill to medium.  Remove the planks from the water and pat dry.  Place 1 salmon fillet on the top of each plank.  Place the planks directly on grill and close the cover.  Cook until the salmon is just cooked through, about 20 minutes.  While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.  Remove the fish from the grill and serve, drizzled with the thickened sauce.